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Vegetarian Lasagna Recipe


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     Vegetarian Lasagna

Category   Entrees - Maindishes
Sub Category   Vegetarian
Servings   2

2 cups of zucchini ribbons
1 cup reduced-fat shredded motzerella
1 cup 1% cottage cheese
1 cup broccoli
4 tablespoons marinara sauce

Preheat oven to 350 F. Prepare the zucchini ribbons as instructed. Coat 9x5 loaf pan with non-stick cooking spray. Create one layer of zucchini ribbons along the bottom of the pan. Pour out the cottage cheese to create an even layer. Add another layer of zucchini ribbons. Pour out the marinara sauce to create an even layer. Cover with the broccoli. Add one last layer of zucchini ribbons. Cover evenly with the shredded motzerella. Sprinkle with Italian herbs and seasonings, as desired. Bake for 15 minutes or until lasagna is hot and bubbly.
Zucchini Ribbons. 2 zucchini (should yeild 1 cup) cup chicken broth 1 wedge Laughing Cow Swiss Cheese
Run a peeler from end to end of each zucchini creating ribbons. Peel until you see the seeds; do not include the seeds. Boil the chicken broth in a medium skillet. Once boiling add the zucchini ribbons. Cook until soft, about 3 minutes. Add Laughing Cow wedge and mix until melted.
Serving Suggestions
Each serving is 1 leaner protein, 3 vegetables, 2 1/4 condiments, 1 snack

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